When my sons and I traveled Indiana, our favorite thing was to stay in bed and breakfasts. Hotels were boring and predictable, but when our itinerary included a B&B, we knew we could count on great conversation and memorable experiences. Always.
Very, very few were the “fussy” sort of bed and breakfast in movies and TV shows. No, our experience with inn keepers was wonderful. Nothing, absolutely nothing, beats a breakfast (and sometimes evening snacks) at a B&B. These cookbooks I’m sharing below will help you get acquainted with the perks of a B&B. What will you add to your cookbook collection?
Bed and Breakfast Cookbooks
I’ve baked and cooked from this impressive volume multiple times. If you want to read about the different bed and breakfasts, then you’ll have the best time reading the stories of more than 500 inns in the country. This isn’t a “one recipe per inn” kind of cookbook, since the recipes alone number more than 1,700. Impressive, yes?
Chapters include: All 50 states plus the District of Columbia.
I’ve made Chicken Elizabeth (which I highly recommend), Apple Muffins, Chocolate Chip Muffins, and Strawberry Nut Muffins. I’m not exaggerating when I say I make a lot of muffins. I decided to handle Christmas a bit different in 2021, so I made Chicken Elizabeth as our main course. My birthday is the day after, and with all the appetizers, cookies, and bars I also make, well, we can only eat so much. This 8.25 x 1.5 x 9.75-inch, 511-page cookbook will provide countless hours of entertainment in and out of the kitchen.
The American Country Inn and Bed and Breakfast Cookbook Volume Two (1990) by Kitty and Lucian Maynard (Amazon) (eBay)
This second volume kicked it up a level with over 1800 recipes from 600 inns across the USA. Again, you won’t have recipe intros to read, just info about whatever B&B is listed, but with the sheer number of recipes—it does turn into a cookbook you can read. With 628 pages (including the index, as usual), it’s a hefty book at 8.25 x 2 x 9.75 inches.
Chapters include: All 50 states plus the District of Columbia.
It’s another cookbook filled with my scribbles. I’ve made the Breakfast Sausage Hash (a definite family favorite), Breakfast Pudding (do NOT up the sugar), Cappuccino Chip Muffins (another fave), Chocolate Sour Cream Coffee Cake, Chocolate Sheet Cake, and the Corned Beef and Horseradish Spread. I love these cookbooks. If you MUST have images, then you’ll have to move along (but you’ll regret it!). This is one of two volumes not to be missed.
Adapted from actual recipes used in the Beach Plum Inn in Menemsha, Massachusetts; I fell in love with this cookbook right off the bat. Written by Theresa A. Morse and her son-in-law, Fred Feiner, the engrossing inn history pulls you right in. Keep in mind the date of this 9.45 x 6.3 x 0.79-inch, 174-page publication as you read.
Chapters include: Instant Innkeeping; Kitchen Maneuvers; Appetizers; Soup, Soup, Beautiful Soup; Fish; Poultry; Meat; Vegetables; Salads and Salad Dressings; Desserts; and Miscellaneous Musts.
Recipes don’t include extra text, but the chapter intros are excellent on their own. I love Theresa’s conversational writing style. You’re looking into her life and the way the inn works, while getting a good, hard look at the recipes flowing out of her kitchen. Lemon Soup, Chicken Kelley-Roos, Spinach Marguerite, Orange Cake Grand Marnier, and Pineapple Rum Upside Down Cake. It’s another irresistible vintage cookbook with recipes for any (and every) occasion.
Settle in with this 9 x 1 x 11-inch, 176-page book to read 315 breakfast recipes from 147 bed and breakfasts. That’ll keep you out of trouble. Martha owned a bed and breakfast and reached out to 500 different inns, asking for their best recipes to be used in a cookbook. Eventually, that number inflated to 1,200. This is the end result. But, gee, I’d sure love to know what recipes she deemed “keepers” and decided to start making for her own guests, wouldn’t you?
Chapters include: Author’s Note; What is a Bed and Breakfast?; Beverages; Fruit and Cereals; Pancakes, Waffles, French Toast, and Crepes; Eggs, Omelets, Soufflés, and Quiches; Seafood; Breakfast Meats; Vegetables and Side Dishes; Muffins, Biscuits, and Scones; Coffeecakes, Quickbreads, and Unyeasted Pastries; Yeasted Rolls, Breads, and Pastries; Jams, Jellies, and Sauces; and Afternoon Tea: Sandwiches and Sweets.
The pages are wonderful. From the photos of the inns to the illustrations, to the intros preceding recipes, and the “about” section of the inns themselves, this is a book you can read. A book you will read. The kind of book you will turn to often. From Coffee Mocha Continental to Cucumber Bacon Tea Sandwiches to Old-Fashioned White Cake, Creamy Chocolate Tartlets, and Southern Pralines; you’ll love every bit (or should I say “bite?”) of this one.
This is a newer addition to my cookbook collection. The green spine never fails to make me smile because I know what’s waiting for me on the inside—heaps of excellent recipes of all types in all categories. It’s a 8.25 x 1.5 x 9.25-inch book with 499 pages (including the index, as always).
Chapters include: Each of the 50 states.
Within each state, the chapters break down into inns. Each inn has a bit of info and some of the inn’s story, and occasionally an illustration. Then: The recipes. No fun-to-read intros here, but the recipes sure do vary. You might bake up Fresh Mango Bread or whip up a Goat Cheese Spread with Lemon. You could turn to Chili Cheese Puff, Halibut with Tomato-Tarragon Cream Sauce, or Fresh Blueberry French Toast. I do mean all the categories. No images, but I don’t think you’ll even miss them. The recipes will keep you too busy for that.
It’s a 276-page, 6 x 0.75 x 9.25-inch book featuring California bed and breakfasts. Above every recipe sits a blue illustration of the bed and breakfast and the location of the the submitter below. No images, but don’t let that stop you, not with recipes this good: Rum Custard French Toast, Tart Lemon Tea Bread, Raspberry Cream Cheese Coffee Cake, and Pumpkin Spice Waffles. The 120 recipes are written, unfortunately, in blue. While cute, it may not be so easy on the eyes for everyone.
Chapters include: Scones and Muffins; Breads and Coffee Cakes; House Specialties; Pancakes, Waffles, and French Toast; Breakfast Egg Dishes; Eggs for a Crowd; Fruit, Sides, and Sauce, and Bed and Breakfast Inns.
Recipes within each chapter appear as subheadings with page numbers. Most sections carry at a minimum 10 recipes, but some chapters, like “Breakfast Egg Dishes” and “Pancakes, Waffles, and French Toast;” contain more. It would be tough NOT to find a slew of recipes to make from this snazzy California inn-themed cookbook.
I admit I am practically sold by the cover alone. This 6.75 x 0.5 x 9.75-inch, 107-page cookbook and guide is in the same style as the Minnesota book you’ll view below. So, each inn receives a full-page treatment, with contact info, history, room rates, and whatever else they included. Then, there are the recipes (some with a paragraph introduction).
Chapters include: Participating Inns, Site Map of Participating Inns, Guide by City of Participating Inns, Bed and Breakfast Recipes and Travel Information, Michigan Facts, Innkeeper’s Tips for Breakfast Preparation and Presentation, and Director of Michigan Lake to Lake Bed and Breakfast Association Membership.
These cookbooks aren’t fancy, but they are well done. Note that in the rare case a recipe is a bit too long, the font is slightly shrunk to accommodate the one-page ideal. It’s not a deal-breaker in any way, but something to note. From the Fresh Tomato Basil Tart to Lemon Buttermilk Pudding Cake to Chocolate Chip Oatmeal Cookies, I have had zero problems coming up with recipes I’d like to try. I think you’ll have a good time with this book too.
I intended on reading through the book and giving you the facts…but I managed to get sucked into it for 15 minutes. That should tell you how compelling a read this B&B-themed cookbook is. At 159 pages in a 7.42 x 0.78 x 9.42-inch cookbook, every bit of it will keep you engaged and inspired.
Chapters include: Breakfast: Our Favorite Breakfast, Better Homes and Gardens Breakfast, Not Your Usual French Toast Breakfast, Heart Winter Breakfast; Luncheon: A Gala Luncheon; Tea: New Year’s Tea; Dinner: Spring Dinner, Summer Dinner, Fall Dinner, Winter Dinner, Greek Dinner, Italian Dinner, Do-Ahead Dinner, Valentine’s Day Dinner, and Seafood Dinner. The “Summer Dinner” menu includes Risotto Primavera, Cold Cream of Vidalia Onion Soup, Grilled Swordfish with Horseradish Butter, and Blueberry-Raspberry Pie.
Poke around each of the menus. Each menu offers up a few items you’ll cook or bake, but not before you get to read about why the menu is included in the book or some sort of suggestion. Fun fact: Chris contributed one of these recipes to the King Arthur Flour 200th Anniversary Cookbook.
A good friend owns this cookbook, so I am familiar with the recipes and style. My friend doesn’t keep many cookbooks, but this one has long been a part of her kitchen shelf. Recipes like Country Breakfast Pie, Friendship Hash, Danish Apple Pastry, Lemony Yogurt Bread, and Little Cheese Hots sounds like just the thing to make any day feel a bit more special.
Chapters include: Joy in the Morning, Sweet Sunrise, Country Mixin’s On the Sunny Side, The Flip Side, Not by Bread Alone, Blessed Beginnings, Treasures of Eden, Sumptuous Selections, ‘Tis So Sweet, Heavenly Delights, Simple Pleasures, and Bind it Together.
Okay, so those chapter headings aren’t the most descriptive. “Not by Bread Alone” is actually a chapter of breads, while “Bind it Together” is a chapter of beverages and preserves. Chapters opens with an illustration and a biblical verse. Each page is broken into two columns. One side lists the name and details of a bed and breakfast (like phone and address), and then includes a (sometimes lengthy) blurb about the B&B as written by the owners. The recipe takes up the other column. No images, but some pages include a small sketch of the featured inn. With 528 pages, it’s going to take you awhile to get through it.
Discover a delightful selection of recipes from Colorado bed and breakfasts in this 309-page, 1.25 x 7.75 x 9.5-inch cookbook. Forgive the purple text throughout this book (at least it’s legible).
Chapters include: Breads and Muffins; Biscuits, Rolls, coffee Cake, Scones; Pancakes, Waffles, and Crepes; French Toast, Granola, and Oatmeal; Egg Dishes and Breakfast Entrees; Fruit Specialties; Side dishes; Dinner Entrees; Desserts; B&B Potpourri; Old Favorites from the First Edition; Colorado Map of B&B Locations; and Alphabetical Listing of B&Bs.
Pick a page, any page, and you’ll view a full page of info on the Colorado inn, plus an assortment of related information, an illustration of the place, and the recipe. A small callout box “Carol’s Corner” accompanies many recipes, providing a little info about the recipe from one of the cookbook’s author. I wouldn’t mind trying Lemon Breakfast Cake, Cheddar Shortcakes with Southwestern Hash, Raspberry Almond Coffee Cake, Oatmeal Coffee Cake, and Chocolate Oatmeal Bonbons. No images here either, but with so many B&B trusted recipes, does it matter?
What do you think of Fresh Apple Coffee Cake, Lemon Cake, Neptune Pie, Marc’s Mexican Pie, or Margaret Pallardier’s Fruit and Nut Cookies? That’s such a small selection of recipes you’ll likely earmark for future baking and cooking.
Chapters include: Gold Country Inns; Humboldt County Inns; Marin County Inns; Mendocino Coast Inns; Napa Valley Inns; Sacramento Inns; San Francisco Bay Area Inns; Santa Cruz, Half Moon Bay, Monterey Peninsula Inns; and Sonoma County Inns.
Here, too, each chapter is further divided into the name and page of the bed and breakfast, plus the recipes shared by the bed and breakfast. One page includes a short paragraph about the inn and an illustration, before getting to the recipes shared by the inn. Some aren’t “from scratch” recipes, but you’ll still find enough of the good stuff here over it’s not quite 350 pages.
Every recipe receives the one-page treatment. Learn about the recipe or a little about the inn it comes from, then get to cookin’. You’ll have 245 recipes to explore in the 6 x 1 x 9-inch book.
Chapters include: Foreword, Appetizers, Soups, Vegetables and Salads, Meat and Poultry Entrees, Seafood Entrees, Breads and Brunch, Desserts, Country Inn Potpourri, The Inns and Their Recipes, and The Inns and Their Address.
Each chapter beginning includes a rundown of the recipes, but not the page numbers. Elevate your gatherings with dishes like Grilled Duck Breast and Prosciutto Terrine with Cranberry Puree, Mushroom Leek Soup, Rack of Lamb with Mustard and Herb Crust, Chocolate Hazelnut Torte…well, you see what I mean. So fancy, but with well-written instructions, you can do it.
In Eureka Springs, Arkansas; Dairy House Hollow welcomed guests until 1998, when DHH became a writer’s colony. Charming and witty, interesting and stocked with doable recipes, this cookbook makes a superb read. Devour 406 pages in this 7.38 x 0.9 x 9.2-inch book that’s worth every penny.
Chapters include: Introduction: Welcome to Dairy Hollow House, Stocks: The Foundation; Fillips, Flourishes, and Fine Points; Chicken Soups to Crow Over; Fine Fish Soups: From Creek and Lake; Vegetable Soups for Market-Day; The Soup: The Solution to Dieting; Hot, Hearty Bean Soups: Luscious, Lusty Legumes; Gumbo Zeb: History in a Bowl and More; Delectable Dairy Soups from Dairy Hollow; Sweet Harvest Fruit Soups; Nut Soups: From Soup to…; Loaves, Muffins, and More; and Salad: The Green Palette.
Each of these chapters list a brief blurb and then a further breakdown. “Loaves, Muffins, and More” then divides into Yeast Breads, Rolls, Quick Breads, Biscuits, and Muffins. This book is comprehensive, thorough, and downright incredible. Crescent doesn’t list just one chicken stock recipe, but multiple, with each recipe and instructions spanning for pages for a wealth of information at your fingertips. You will know how to make all the things with this delightful cookbook.
Cookbooks with a story always get me right here. John’s Italian parents made food an important part of life: The making it, the eating it, the sharing it. Now, John shares the favorite recipes he serves both at his bed and breakfast and to his family in one awesome 181-page cookbook.
Chapters include: Okay, so he doesn’t list chapters in a Table of Contents. But, I went through the book, and this is how it breaks down: Introduction, the Foster Harris House Story, Our Story, Your Story, Getting Started, Breakfast, Starters, Soups and Salads, Dinner, Side Dishes, and Desserts.
Compiling the chapters above had me rummaging around this cookbook plenty—and it is a beaut. Appetizing images with every recipe, humorous callouts, and clear instructions for recipes like Goat Cheese Pecan Toasts, Broiled Salmon with Orange Marmalade and Coconut Rice, Blackened Salmon Tacos with Smoked Paprika Aioli, Chocolate Soufflé, and Simple Shortbread Cookies, create one useful (and gorgeous) cookbook.
Take a peek inside this book for recipes from Grant Corner Inn in Santa Fe, New Mexico. Although this inn had a 7000-foot location, the recipes in this book were made at different altitudes with success. In case of any unexpected issues, the authors provide a few tips to tweak a recipe for the rest of us not among the clouds.
Chapters include: Eye Openers, Fresh and Fruit, Egg Dishes, Hearty Entrees, Asides, Pancakes and Waffles, Muffins, Yeast Specialist, More From Our Pastry Basket, Jellies and Preserves, and Celebrations.
Menus! Yay! The last chapter, “Celebrations,” offers up a handful of menu ideas for things like Valentine Brunch, Indian Market Buffet, Easter Brunch, and Christmas Morning Breakfast, with the recipes and page numbers below. Cheddar Bread, Toasted Almond Apricot Loaf, Pat’s Eggs Benedict, and Santa Fe Spoonbread give you an idea of the recipes here. Think: Cozy, homey, good in one 8 x 8 x 0.75-inch, 188-page cookbook.
This is a fourth edition, so if it seems familiar, you may have an earlier edition with a text-based cover. This version contains more than 400 recipes and illustrations. At 8.1 x 1.4 x 9.2-inches and 462 pages, you can kiss boring mealtime goodbye with this helpful book as your guide.
Chapters include: Introduction, The Inns and Their Recipes, Breakfast, Appetizers, Soups and Stews, Salads, Breads, Meats, Poultry, Seafood, Side Dishes, Desserts, Cookies, Beverages, and Potpourri.
I like the layout. Each page is divided into two unequal columns, with the outside column the thinner of the two. That outside column features the bed and breakfast, its info, and a little history. Each of those narrower sections are done with an orangey backdrop. The recipes carry over the color in the title and in the number of servings, but the recipes are easy to read in a black font (thank goodness). I’d be interested in trying Kicking Kiwi Pastry (because I’ve never used kiwi in anything ever), White-Chip Island Macadamia Cookies, Bloody Mary Salad (because I do love a good Bloody Mary), and Hot Shrimp and Crab Dip. Jeez, don’t even get me started on the breakfast recipes. #toomuchfun
Pulled from a PBS TV show of the same name, this the 7.4 x 0.8 x 9.2-inch book is a compilation of 250 favored recipes from country inns and bed and breakfasts. I can’t stop making notes for what I want to make. I’m not even kidding. Peruse 25 color photos of specific recipes (you can view the list on page 6). It might not be much, when you have 240 pages to read, but these recipes speak for themselves.
Chapters include: Introduction; Breakfast and Brunch; Appetizers; Soups, Salads, and Sides; Entrees; Breads and Muffins; and Desserts.
Discover details of an inn or B&B, or the recipe backstory with frequent callout boxes. Otherwise, this is the type of book that isn’t focusing on the inn (and all the info that goes with it), but actually on the recipes themselves. This book has a nice mix of “company friendly” and every day: Hearthstone Inn French Toast with Spiced Butter and Gingered Whipped Cream, Savory Ham and Cheese Tartlets, Florentine Feta-Stuffed Mushrooms, Lemon-Cheese Braid, Blueberry Bread, Chocolate Chip Amaretto Cheesecake, and Chocolate Mousse Cake with Two Sauces.
Get inspired with a read of the inn’s (and Patrick’s) humble beginnings. You’ll be rooting for him at the start—and that’s well before you get to his recipes. Engage with 208 pages in the 9.4 x 0.9 x 11.8-inch book. It’s impossible not to, with the beautiful images and charming style from the only 3-Star Michelin restaurant in the Washington, DC metropolitan area.
Chapters include: Introduction; The Story of the Inn at Little Washington; Cold First Courses; Hot First Courses; Soups; Salads; Main Dishes; Side Dishes; Desserts; and Stocks, Sauces, and Sundry.
Will you try your hand at Rosemary Crème Brûlée or the Gateau de Deux Chocolats Glace? How about the Oven-Roasted Plum Tomatoes or Rockfish Fillets with Forest Mushrooms, Ruby Grapes, and Pine Nuts on Wild Rice Pilaf? Don’t just eat, eat well. Let this cookbook show you the way to bump up your special dinners.
Longfellow’s Wayside Inn began as a stagecoach stop in the 18th century and is still in business in Sudbury, MA today. Parts of the inn date back to 1707. This cookbook is vintage terrific with over 62 mouth-watering pages.
Chapters include: Preface, Part 1: Breakfast, Yeast and Quick Breads, Appetizers, Soups, Main Dishes, Salads, Sauces, Desserts, and Beverages. Part 2: Introduction, and Herbal Recipes.
Photos are listed in the Table of Contents and include Rose Geranium Cake, Dill Dip, Pancake Breakfast, and Dessert Pies. Get an eyeful of that Brandied Eggnog Pie. Does it ever look good. Some recipes aren’t “scratch-made,” but we can forgive such things with the plentiful (amazing) homemade recipes like Boston Fish Chowder, Wayside Inn Wheat Rolls, Hot Cross Buns, and Wayside Inn Country Sausage. Seafood lovers, and fans of fine dining everywhere, will particularly enjoy this cookbook.
Each inn receives a dedicated page for info and their description (plus pricing). Recipes include an intro paragraph, so cookbook readers will especially like this book. Any images are of the specific bed and breakfast and not food related. Sorry. But with 149 pages, and some nifty illustrations, this 6.75 x 0.5 x 9.75-inch book is an all-around enjoyable read.
Chapters include: Participating Inns, State Map of Participating Inns, Guide by City of Participating Inns, Bed and Breakfast Recipes and Travel Information, Helpful Tips for the Cook, and Directory of Minnesota Bed and Breakfast Association Membership.
The “Participating Inns” chapter features a recipe or recipes with each of the inns. Yes, there are a LOT of recipes, 120 of them, in fact. Raspberry Cheesecake Bars, Wild Rice and Sausage Quiche, Chicken Pockets, Apricot Pecan Bread…I could keep going.
Are you seeing a pattern here? Yes, this is another book in the B&B series. Sitting at 7.5 x 1.25 x 9.5-inches and 317 pages, get your fill of all things bed and breakfast. Add a festive flair to any meal or snack.
Chapters include: Breads and Muffins; Coffee Cakes, Scones, Granola, and Oatmeal; Pancakes and Waffles; French Toast, Bread Pudding, and Crepes; Egg Dishes and Breakfast Entrees; Side Dishes, Soups, and Salads; Appetizers; Luncheon and Dinner Entrees; Fruit Specialties; Desserts, and Geographic Listing of Bed and Breakfasts.
This cookbook also follows the multiple color font format, with inn info and intro on one page, with the recipe to follow. How do Lemon Poppy Seed Bread; Westbrook Inn Spinach Bread; Goat Cheese; Asparagus, and Spring Onion Frittata; or Chocolate Raspberry Delights sound to you? I know, I’m hungry already. This book is a great look back at New England B&B’s in the early 2000s—but the recipes are timeless.
This is a newer version of the book above, and yet it feels way different. A whole lot different. The original author isn’t included in this book, but there are editors, and the colors, style, and layout have changed too. Even the chapters are different.
Chapters include: US Measurement Equivalents; The Cuisine of New England; Listing of Inns by State with Maps; Connecticut and Rhode Island B&Bs and their Signature Recipes; Massachusetts B&Bs and their Signature Recipes; Vermont B&Bs and their Signature Recipes; New Hampshire B&Bs and their Signature Recipes; Maine B&Bs and their Signature Recipes; Breads, Muffins, and Scones; French Toast, Pancakes, Waffles, and Granola; Breakfast Entrees; Appetizers, Soups, Salads, and Side Dishes; Lunch and Dinner Entrees; and Desserts and Fruit Specialties.
Some recipes appear to have been omitted and new recipes added in. It’s arranged so different, even the index is different, so it’s hard to tell. But when I compare the list of coffee cakes, there are new additions and missing items too. The font is easier to read in this version, but it still isn’t in basic black. Either way, either one, you’ll have heaps of favorite recipes to keep you busy.
Want a place with a big dose of history? The Red Lion Inn has been part of the Stockbridge, Massachusetts lodging scene for more than 200 years. This is another cookbook I intended to skim through and found myself reading it. How could I resist with so much to see, like vintage images, callouts containing 1800s etiquette advice, quotes, or cooking tips, and many above-recipe intros?
Chapters include: History of the Red Lion Inn; About New England Cooking; Appetizers and Hors d’Oeuvres; Soups; Salads and Salad Dressings; Breads and Muffins; Meat and Game; Seafood and Poultry; Vegetables, Rice, and Potatoes; Pies and Cakes; Puddings, Pastries, and Desserts; Cookies and Candies; Holiday Time at the Red Lion Inn, Let’s Have Lunch at the Red Lion Inn; A Red Lion Breakfast; and Cocktails and Drinks.
Whatever you’re looking for, you’ll find it here. Swoon over Cream of Tomato and Cheddar Soup, French Bread or Knotted French Rolls, Pan-Seared Sea Bass with Barley Purse and Ginger-Carrot Broth, Jack’s Oatmeal Cookie Sandwich, and Whoopie Pies with Fluffy Vanilla Filling. Images abound in this cookbook, just not even close to pairing with each recipe (though there are nice multiple-page spreads here and there). Don’t miss the “Holiday Time at the Red Lion Inn” chapter. So much awesome is packed into this 7.46 x 0.78 x 9.16-inch, 223-page cookbook.
I’ve baked out of this cookbook. It doesn’t fail to delight me each time I pull it down from the shelf. I’m sorry to see that this inn closed back in 2005 after 11 years of business, but at least everyone can relive fond memories, or make new food-centered ones, with the recipes in this cookbook.
Chapters include: History of Peacock Hill Country Inn, Appetizers and Beverages, Breads, Breakfast Entrées, Soups and Salads, Sandwiches, Entrees, Side Dishes, and Sweets.
I love the Calico Crumb Cake (page 42). I’d also like to try the Iced Lemon Cookies, the Iced Chocolate Cookies, Broccoli and Brie with Pasta, Pork Chops in Sour Cream Sauce, and Pork Medallions with Creamy Apple and Sage Sauce. It’s almost lunch as I write this (can you tell?). Recipes appear in black font, but the bullet points, page number, and title are in the same bold blue as the cover. Some include an intro, others may have a quotation at the bottom portion of the page. If you see a peacock illustration, it’s to offer a little insight or suggestion. It’s a nice 175-page, 9.3 x 8.1 x 0.55-inch cookbook sure to liven up your meals.
Don’t judge a book by it’s “fussy” cover. That’s not the kind of recipes you’ll find inside. Some are worthy of fancy coffee servingware, yes, but far more are going to work great in your home any old day. Take a sec to flip through the 8.85 x 1.55 x 11.24-inch, 610-page cookbook and you’ll see what I mean.
Chapters include: All 50 states.
I’ve made the Raspberry Kuchen, Nancy’s Chocolate Chip Muffins, and the Chocolate Macaroon Muffins. There are a TON more items on my list: Cranberry Coconut Muffins, Peanut Butter Chocolate Chiperoos (and not just because it’s fun to say), Rhubarb Dumplings, and Morning Glory Muffins. No images, as is typical with these large, compilation type of cookbooks. Illustrations of the B&Bs jazz up the pages, but you’ll be so busy planning what to make next, you won’t even notice.
You’ve seen this format in several B&B books already. Each inn is given their own dedicated spread, with an illustration or image of the Kentucky B&B, contact info, history, and then the recipes. At 112 pages, this is one of the smaller books in the bunch, but if you want home-style cooking, this would be a great pick.
Chapters include: 1823 Historic Rose Hill Inn, A RoseMark Haven, A.C. Randolph House, Aleksander House Bed & Breakfast, Alpine Lodge Bed & Breakfast, Arbor Rose Bed a& Breakfast, Barnes Mill B&B Guesthouse, Bauer Haus Bed & Breakfast, The Bennett House, Berea Shady Lane Bed & Breakfast, Blackridge Hall Bed & Breakfast, The Brand House at Rose Hill, Burlington’s Willis Graves B&B, Cedar Haven Farm Bed & Breakfast, Coffee Tree Cabin, Coffee Street Inn, College Street Inn, The Doctor’s Inn Bed & Breakfast, First Farm Inn Bed & Breakfast, Four Seasons Country Inn, Gallery House Bed & Breakfast and Art Gallery, Ghent House Bed & Breakfast, Glendale Crossing Gate B&B Inn, Graystone Manor Bed & Breakfast, Helton House Bed & Breakfast, Inn at the Park Bed & Breakfast, Inn at Woodhaven, L&N Bed and Breakfast, Maple Hill Manor Bed & Breakfast, Myrtledene Bed & Breakfast, Old Louisville Inn Bed & Breakfast, Osbornes of Cabin Hollow B&B, Pineapple Inn Bed & Breakfast, The Poet’s House Bed & Breakfast, Raintree Inn, The Red Brick House Bed & Breakfast, The RidgeRunner Bed & Breakfast, Riverhill Bed & Breakfast, River’s Edge Country Inn, Rocking Horse Manor Bed & Breakfast, Sandusky House & O’Neal Log Cabin, Scottwood Bed & Breakfast, Seldon Renaker Inn, The Shaker Tavern, Trinity Hills Farm Inn & Stained Glass Studio, Tucker House Bed & Breakfast, Victorian Quarters Bed & Breakfast, and Western Fields Guest Cottage.
Choose among Mary’s Scratch Biscuits, Amazing Tomato Soup, Overnight Caramel French Toast, Catfish Parmesan, or Doctor Bill’s Meat Seasoning Mix. Okay, that’s a really strange grouping of recipes there, but I think it helps show how varied the items are in this book. Pick up a copy and see for yourself.
It’s not like I’m celebrating tea time over here. But. This 224-page, 7.75 x 1 x 9.5-inch book’s dazzling array of scones, muffins, and the rest of those tea-timey kind of treats are right up my alley. More than 200 recipes have been plucked from over 40 inns, along with images, descriptions of the tea held at each place, tips, advice, and then some.
Chapters include: Steeped Inn Tradition: Formal Afternoon Tea, Informal Teas, High Teas; Romantic Teas; Theme Teas; Specialty Teas; and Holiday and Seasonal Teas.
Really, it’s like a book of menus and recipes. You know I love menus. Zippity zap over to “An Amish Tea” under “Theme Teas.” There you’ll find Grape Pie, Cracker Pudding, Shoo-Fly Pie, Blueberry Supreme, Chocolate Chiffon Cake, and Strawberry Whip recipes. You’ll have a full page to read about the inn, Amish tea tips to digest, and a couple images or illustrations to liven up the page. It may entice you into serving afternoon tea.
Susan is known for recipes, and appearing in publications like The Los Angeles Times, Vogue, and Sunset; now she shares her most requested recipes in one place. As layouts go, this is exactly the kind of cookbook you’ll love to read. Recipes, poems, cooking tips, illustrations, and recipe intros mean each page is stuffed to the gills with info. Just the way I like it.
Chapters include: Introductions; The Best of the Old, The Best of the New; Scrapbook Pictures; Wonderful Breakfasts; Fruit Chart; The Pig War; Flower Cuisine; Flower Chart; Cheese Chart; Shellfish; Delectable Dinners; Salad Chart; Washington Wines; Tantalizing Sweets; Pan Sizes and Conversion Chart; and Turtleback Facts.
Under each chapter, you’ll see the subcategories and page numbers. For example, “Tantalizing Sweets” includes: Cakes, Pavlova, Cookies, Mousse, Fruit Desserts, Ice Cream Torte, and Crème Fraiche. Master the basics and learn a few new tricks with this 181-page cookbook.
Yes, you know the format for this 7.5 x 1 x 9.5-inch, 317-page (with a few following pages of ads) cookbook. I’ve linked to the newer version above, yet browsed the 2003 first edition. Each inn is represented by illustration or image, along with an “about” section, info, and plenty of recipes dished up by Virginia bed and breakfast owners.
Chapters include: Breads, Muffins, and Biscuits; Coffee Cakes, Scones, and Granola; Pancakes and Waffles; French Toast, Bread Pudding, Crepes, and Blintzes; Egg Dishes and Breakfast Entrees; Breakfast Side Dishes; Appetizers; Luncheon and Dinner Entrees; Fruit Specialties and Beverages; Desserts; and Virginia Map of B&B Locations.
Praline Cookies, Apple Cinnamon Oatmeal Casserole, Brunch Egg Nachos, and Pesto Strata will successfully fill any hungry stomach. Big appetites or small, it’s hard to flip through any book in this series and not walk away with a large assortment of “must try” recipes.
I perused the 1998 version, but linked to the 2002 version above for you. Part guide, part cookbooks, it is 305 pages of fun (with additional ad pages following) in 7.5 x 1.25 x 9.5-inches. I lived in Washington state for a couple of years when I was in my mid-twenties and a new mom. Seeing the names and the map brings me back.
Chapters include: Introduction; Washington State Map of B&B Locations; Breads and Muffins; Biscuits, Rolls, Coffee Cake, and Scones; Pancakes, Waffles, and Blitzes; French Toast, Granola, and Oatmeal; Egg Entrees; Fruit Specialties; Side Dishes; Luncheon and Dinner Entrees; B&B Potpourri; Desserts, and Alphabetical Listing of B&B’s.
I like the way each chapter includes a rundown of the recipes inside (and the page number). Rosemary Buttermilk Muffins, Eggs with Potato and Red Pepper-Onion Sauce, Northwest Eggs Benedict (using smoked salmon), and Manor Farm Inn Blackberry-Apple Crumble sure would hit the spot. “Carol’s Corner” callouts are back. This time around, some of the B&B’s include an image of the place, instead of an illustration, but follow the same format as the rest in the series: Illustration or image, info, and detail about the place on one side, with the recipe following. Mostly easy to read (they love their colored fonts) and fun to browse.
Bake and Cook like a Bed and Breakfast or Inn
The next time you stay at a bed and breakfast, resist the urge to keep to yourself. Chat with the other folks, compliment the innkeeper on the breakfast, and you might just walk away with a recipe and new friends in the process.
This book is not one and done. If I’ve left out your favorite title, do let me know in the comments below. I’ll get it added in as soon as I can. Otherwise, I will update this list as new B&B cookbooks are released into the wild. Thanks for stopping by Little Indiana Bakes.